Wildfires and vineyard smoke exposure pose a major challenge for winemakers. When facing the risk of smoke taint, oak alternatives can provide complementary tools to help manage the balance, structure, and aromatic profile of affected wines.
Smoke taint: A challenge for winemakers
When vineyards are exposed to wildfire smoke, certain volatile and semi-volatile phenolic compounds can be absorbed by grapes and may be present as glycosylated precursors.
The risk? The development of ashy, medicinal, or camphor-like notes during fermentation and aging. These characteristics may sometimes emerge later in the winemaking process, making it more challenging to manage affected lots and achieve the desired final sensory profile.
There is no single solution to eliminate smoke taint. However, a carefully selected oak program can help rebalance the sensory perception of affected wines by enhancing their structure, mouthfeel, and aromatic complexity.
Boisé Origine: Oak solutions to help balance smoke-affected wines
Drawing on its expertise in oak compounds, Vivelys offers a selection of Boisé Origine oak chips designed to address different levels of smoke impact and desired wine profiles.
BF – Finesse and Mouthfeel
A lighter, fine-grained oak chip suited to adding volume and subtle aromatic support without introducing pronounced toasted notes.
DC170 – Complexity and Richness
A medium-toast profile delivering vanilla, chocolate, and spice notes, helping integrate ashy and smoky characteristics into a more harmonious aromatic profile.
DC180 – Vanilla Softness
An option for lots displaying camphor-like notes, thanks to its complementary vanilla character.
SC180XL – Balance During Aging
Particularly suited to extended aging programs for red wines, this oak chip contributes vanilla and fresh oak notes to support aromatic balance.
DC310 – Intensity and Toasted Character
The most intense toast profile in this selection, intended for lots requiring a more pronounced toasted character and greater perceived sweetness to help integrate ashy notes.
Boisé Absolu: A complementary solution
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Boisé Absolu aqueous oak extracts #2, #6, and #10 offer an additional tool to enhance the final sensory profile. These natural extracts can bring softness and roundness while contributing to the wine’s phenolic balance , helping winemakers achieve a more harmonious and structured profile. |
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A tailored strategy for every lot
Every smoke-affected wine presents its own characteristics. Selecting the right oak chips, toast level, dosage, and contact time requires consideration of several factors:
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The intensity and nature of smoke-related characteristics.
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The wine's initial aromatic profile and structure.
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The desired sensory objectives.
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Winemaking and aging conditions.
The goal is not to guarantee the elimination of smoke taint, but to use appropriate winemaking tools to improve the sensory balance of affected lots whenever possible.
Vivelys Expertise at the Service of Your Wines
Because every situation requires a tailored approach, Vivelys teams can help you identify the most suitable solutions for your winemaking objectives.
From selecting Boisé Origine references to defining trials and dosage recommendations, our experts help you develop a winemaking strategy that takes the specific characteristics of your wines into account.
Have your grapes or wines been exposed to wildfire smoke?
Connect with our experts to explore the options available for managing your affected lots.